Vegan Strawberry Muffins
These fluffy strawberry streusel muffins are totally plant based and delicious. Sweet vanilla flavoured muffin batter packed with strawberries and topped with a crumbly streusel topping. Serve warm with vegan butter!
Serving Size 12 muffins
Equipment
- 1 whisk
- 1 spatula
- muffin liners -optional, just greasing the pan works too
Ingredients
- 2 cups all purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 ¼ cups plant milk warmed to about 100°F
- ½ cup brown sugar packed
- ¼ cup vegan butter melted
- 1 teaspoon vanilla extract
- 2 cups strawberries chopped
Streusel Topping
- ⅔ cups all purpose flour
- ⅓ cup brown sugar
- ¼ cup vegan butter melted
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 350°F and grease a 12 count muffin pan with neutral oil or line it with muffin liners.
- Mix the streusel topping ingredients together until they form a crumbly mixture. Don't over mix. Set aside.
- In a medium sized bowl, mix the flour, baking powder and salt. Set aside.
- In a large mixing bowl, whisk together the plant milk, brown sugar, melted butter and vanilla extract.
- Pour the dry ingredients into the wet ingredients and whisk until fully combined. Make sure there are no lumps.
- Gently fold in the chopped strawberries.
- Divide the batter evenly into each muffin cup. Top with the streusel topping. Bake for 20-22 minutes. To check if they're ready, poke the center of a muffin with a toothpick, if it comes out mostly clean, they're cooked through.
Video
Notes
For crumbly streusel, don't over mix it!
Don't over mix the batter and gently fold in the strawberries.
Keep the oven door shut while baking.
